What is the proper internal cooking temperature for poultry?

The proper internal cooking temperature for poultry is 165°F (74°C). This temperature is crucial because it ensures that harmful bacteria, such as Salmonella and Campylobacter, are effectively destroyed, making the poultry safe to eat. Cooking poultry to this temperature enhances food safety by killing pathogens that can cause foodborne illnesses.

Cooking poultry at a temperature lower than 165°F may not eliminate all harmful bacteria, potentially leading to health risks. While other temperatures listed can be suitable for different types of meat or specific applications, the USDA guidelines specifically recommend 165°F as the minimum safe temperature for all poultry products, including whole birds and parts. This standard is founded on research and safety practices aimed at reducing the incidence of foodborne illnesses.